Plant-Based Cream, Double Bac'n & Tomato Spaghetti
with Garden Salad
Plant-based goodness comes in bucketloads in this dish! Delicious plant-based bacon bits are a tasty meat alternative and when swirled into creamy PB cooking cream and herby seasoning, magic truly happens. Add some chilli flakes for a kick and a salad to cut the richness!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
spaghetti
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1 punnet
snacking tomatoes
1 stalk
celery
2 packet
Plant-Based Bacon Bits
(Contains Gluten, Soy, Wheat;)
1 packet
garlic paste
1 sachet
garlic & herb seasoning
1 sachet
vegetable stock powder
1 bag
mixed salad leaves
1 pinch
chilli flakes
1 bag
parsley
1 packet
Plant-Based Cooking Cream
(Contains Soy;)
Not included in your delivery
olive oil
drizzle
balsamic vinegar
Nutritional Values
Utensils
Instructions
• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Cook spaghetti in the boiling water over high heat, until ‘al dente’, 10 minutes. • Reserve pasta water (1/3 cup for 2 people / 2/3 cups for 4 people). Drain spaghetti, then return to saucepan.
• Meanwhile, halve snacking tomatoes. Thinly slice celery. • In a large frying pan, heat a drizzle of olive oil over high heat. • Cook plant-based bacon bits, tossing, in batches, until browned, 5-6 minutes. • Add tomatoes and cook, until tender, 2-3 minutes.
• Reduce heat to medium-low, and add garlic paste and garlic & herb seasoning, and cook, until fragrant, 1 minute. • Stir in plant-based cooking cream, reserved pasta water and vegetable stock powder, and simmer, until slightly reduced, 2-3 minutes. • Add drained spaghetti, tossing to combine, 1 minute. Season to taste.
• Meanwhile, in a medium bowl, combine celery, mixed salad leaves and a drizzle of the balsamic vinegar and olive oil. Season. • Divide plant-based creamy bacon & cherry tomato spaghetti between bowls. • Sprinkle over a pinch of chilli flakes (if using). Tear over parsley. Serve with garden salad. Enjoy!